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Recipes

Bacon and Two Onion Cheesecake

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INGREDIENTS

  • 6 slices bacon, diced
  • 1 large sweet onion, chopped
  • 1 clove garlic, minced
  • 2 cups (15 oz.) Sargento® Light Ricotta Cheese
  • 1/2 cup half-and-half
  • 2 Tbsp. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 2 eggs
  • 2 green onions, thinly sliced
  • Assorted crackers for serving (optional)
 

DIRECTIONS

  • 1

    Cook bacon until crisp in large skillet; remove to paper towels with slotted spoon. Cook onion and garlic in drippings about 6 minutes or until tender. Drain in strainer; discard bacon drippings.

  • 2

    Combine Ricotta cheese, half-and-half, flour, salt and cayenne pepper in bowl of an electric mixer; beat until smooth. Add eggs, one at a time; beat until smooth. Reserve 3 tablespoons bacon for garnish. Stir remaining bacon, cooked onion mixture and green onions into Ricotta mixture.

  • 3

    Lightly grease sides of an 8-inch or 9-inch springform pan; pour batter into pan. Bake in a preheated 350°F oven 40 minutes or until set. Remove to wire cooling rack; cool to room temperature. Garnish with reserved bacon; spread on assorted crackers, if desired.

Bacon and Two Onion Cheesecake

SUMMARY

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Yield: Serves: 10

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 10

Amount Per Serving

Calories 116

Total Fat 6.6g

Saturated Fat 3.4g

Trans Fat 1.9g

Polyunsaturated Fat 0.4g

Cholesterol 62g

Sodium 332g

Carbohydrates 6g

Protein 8g

Dietary Fiber 0g

Vitamin A 35g

Vitamin C 2g

Calcium 100g

Iron 1g